Chef Mike Zoeller's Crab With Avocado
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Source: adapted from Hy-Vee Seasons Holiday 2011
1 clove garlic, minced
2 tbsp Hy-Vee lemon juice
1/8 tsp paprika
Hy-Vee salt and freshly ground black pepper, optional
12 oz lump crab meat
2 green onions
All you do:
Halve avocados. With a paring knife, cut avocado meat into 1/4-inch squares and scoop out into a bowl.
Mix garlic, lemon juice, paprika, salt and black pepper in a small bowl. Toss with crab and avocado.
Garnish with green onions and chill.
Nutrition information per serving:
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